Oven Baked Chicken

Until a couple of weeks ago, I'd never had Shake and Bake, that ubiquitous breading in groceries and pantries everywhere. What a strange creature it is. For three dollars you get flour, salt, spices and two plastic bags. 

I hate to break it to everyone reading this, but you already have all of those things in your kitchen. I've been making a homemade version of shake and bake for years. First with bisquick, and now-a-days with flour, rarely with a recipe.

Pick spices you like, but make sure you add salt and pepper. A cup of flour will be more than enough for a four-pound chicken cut up into eight pieces. Add 2 teaspoons of salt, and some pepper, and then whatever else you like. I like red pepper flakes, paprika, and garlic powder, generally.

If you've never quartered, or eighthed, a chicken, it's not particularly tricky, and there are hundreds of videos on YouTube that will walk you through it. All you need is a chef's knife, and either a cleaver or a pair of kitchen shears. Plus, whatever is left over from cutting up the chicken can be used in stock.

Put the mix in a plastic bag, and add two pieces of chicken, shake. Remove chicken and repeat.

Pre-heat the oven to 425, and place the chicken, skin (or presentation) side down. Bake for 35 minutes, then flip the chicken and bake for another 15.

When you're all done you'll have absurdly crispy chicken skin, spiced just the way you like it, and an extra three dollars in your pocket.

Comments

[Heathe]

Add 1TBS of sugar - you'll get a great flavor and more browning, and 1 tsp of thyme which is ridiculously good on chicken. Yummy :)